Salmon sold as “wild” salmon are Pacific salmon. Wild salmon have big, fan-shaped tails, while the tail fins of farmed salmon tend to be smaller and often look ragged from being nipped by other fish. The Atlantic salmon is native to the Northeast U.S., particularly around Maine, as well as Europe and Russia. There's also a specific season for wild salmon, and if you're not getting it from between the middle of May to September, it's probably farmed. Sockeye Salmon is high in good fats, though not quite as high as King Salmon, and delivers a deep, rich flavor. This debate has nothing to do with wild Atlantic salmon, though. Alaskan King, or Chinook, salmon is generally wild, generally caught in the Pacific Northwest, often but not exclusively in Alaska. Most salmon sold in the U.S. are farmed Atlantic salmon. Wild King are not a huge amount of Captain Tony’s annual catch but you should definitely get some when it’s available as we are typically sold out by the end of the year. Sadly, most wild Atlantic salmon stocks were wiped out or severely depleted years ago by over-fishing, but in a few places, these wild stocks are recovering. Try it: While you can use any type of salmon to make my Dijon Baked Salmon recipe, King Salmon makes it extra melt-in-your-mouth good. Akaroa's Duncan Bates offers some figures: wild New Zealand king salmon have an oil content in the flesh of about 9 per cent, his sea-farmed salmon (fed a … Availability: Wild King Salmon is available fresh or frozen year-round. Wild Alaskan King (Chinook) Salmon: The largest and most rich in fat and flavor of all the Wild Pacific salmon species. As a result, 95 percent of Atlantic salmon eaten in the U.S. is imported, mainly from Chile, Norway, Scotland and Canada. However, since the species is endangered in the States, commercial fishing is prohibited. Sockeye Salmon. Scottish salmon is generally farm-raised Atlantic salmon, and as far as that goes is essentially identical to farm-raised salmon from Chile or Norway.